Directions

To make the vinaigrette, combine the oil, red wine vinegar, lemon juice, Dijon, minced basil, garlic, salt, and pepper in a jar with a tight-fitting lid. Shake vigorously; set aside.

Place the lentils in a colander and rinse with cool water. In a medium saucepan, bring 4 cups (1 L) of water to a boil. Add the lentils, reduce to a simmer, cover, and cook for 15 to 20 minutes or until tender but not mushy. Drain in a colander, toss with salt until seasoned to taste, and set aside to cool.

Set a large pan over medium heat and add a single layer of prosciutto. Cook 3 to 5 minutes on each side until the prosciutto starts to crisp up and turn brown around the edges. Remove to a paper-towel lined plate to cool. Cook in batches until all of the prosciutto is crisped; set aside to cool.

In a large bowl, layer the lentils, cooked corn kernels, sliced tomatoes, mini mozzarella balls, and basil. Shake the vinaigrette well and drizzle it over the salad. Gently toss to combine all of the salad ingredients. Serve immediately or refrigerate for an hour or more to allow the salad to soak up the flavors of the dressing. Just before serving, stir the salad and crumble the prosciutto over the top.